Mushroom Corn Masala Recipe

Here's a delicious, tempting recipe with mushrooms and makai. Learn how to make mushroom corn masala.

Ingredients:

250 gm mushroom
150 gm corn seeds (makka)
1 capsicum (shimla mirch)
3 onion (pyaj)
250 gm tomato (tamatar)
1 piece ginger (adrak)
2 green chilly (hari mirch)
1 tbsp coriander leaves (dhania patti)
1/2 lemon (nimbu)
1 garlic (lahsun)
1 tsp red chilly powder (lal mirch)
salt to taste
1/2 cup clarified butter (ghee)

How to make mushroom corn masala:

• Soak corn 3-4 hours and then strain.
• Boil them and then keep them aside.
• Cut mushroom into four pieces.
• Finely chop onions and cut ginger into thin long slices.
• Cut green chilies into 2 lengthwise.
• Cut tomato into small pieces and capsicum into cubes.
• Finely chop coriander.
• Grind garlic.
• Heat ghee in a pan and fry onion until it turns pink.
• Then fry garlic paste.
• Then add tomatoes and red chilly powder.
• When it is cooked properly then add mushroom and corn seeds.
• Add salt and simmer until mushrooms soften.
• Now add capsicum and lemon juice and fry for a minute and then remove it from the flame.
• Garnish with ginger, green chilies and coriander.
• Serve it hot.